Papas con Rajas (Sautéed Potatoes and Chiles)

Sauteed Potatoes and Chiles (Papas con Rajas)
Sauteed Potatoes and Chiles (Papas con Rajas)
Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of central Mexico.Penny De Los Santos

Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of Central Mexico.

Papas con Rajas (Sautéed Potatoes and Chiles)
Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of Central Mexico.
Yield: serves 4

Ingredients

  • 12 oz. small waxy potatoes, cut into 1/4"-thick discs
  • 3 tbsp. canola oil
  • 1 medium white onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 3 poblano chiles, roasted, peeled, stemmed, seeded, and thinly sliced
  • 4 sprigs epazote (available at melissas.com) or cilantro, roughly chopped
  • Kosher salt, to taste

Instructions

  1. Place potatoes in a 4-qt. saucepan and cover with water by 1"; bring to a boil over high heat, and cook until just tender, about 20 minutes. Drain, and set aside.
  2. Heat oil in a 12" skillet over medium-high heat. Add onion, and cook, stirring, until slightly caramelized, about 12 minutes. Add garlic and chiles, and cook, stirring, until heated through, 2 minutes. Add potatoes, and cook, stirring, until potatoes are very tender, about 10 minutes. Remove from heat and stir in epazote; season with salt.